info@saddlefarm.co.uk
David-07903 636 825
Louise-07903 636 824
As with most large animals, different cuts are better suited for different recipes and cooking methods. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews. Don’t forget many of the value cuts deliver the richest and deepest flavours. Longer cooking breaks down the denser fibres creating tender meat in a thicker delicious sauce or gravy.
Neck of Lamb
When cut into thick slices this bony part of the neck ( know sometimes as Scrag End) it is very tasty and good for slow cooking. Also from this section are Neck Fillets – the same muscles but taken off the bone. Stew or braise until tender. Both these cuts are often underrated and as a result inexpensive.
Shoulder of Lamb
Lamb shoulder is usually sold whole or halved on the bone. This part of the animal has worked hard so is better for slow roasting to break down any fibres to be really tender, Shoulder is also sold boned and rolled for roasting or diced for casseroles, curries or stewing. Minced lamb is also taken from this section of the animal.
Chuck & Blade
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise. Also Blade steak somtimes known as “Flatiron Steak”.
Fore Rib
Sold “Boned and rolled”, “French trimmed” or “On the bone”. Has good marbling throughout the flesh and with excellent fat cover on the outside making for a superb roast. Can also be cut into steaks”Ribeyes” for grilling, frying or BBQ.
